Monthly Archives: April 2021

Rapid optical method for tannins estimation in red wines

In this work, an innovative analytical method has been proposed for fast and reliable in-line analysis of tannins in wines; the method is fast, does not require sample preparation and is based on the selective reactivity of tannins in a mixture containing proteinaceous matter (i.e. gelatin), under pH 3.5, resulting in the formation of white […]

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Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. The wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis. Although the most widely used method of sanitizing barrels is the burning […]

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All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation. Our previous work delivered a superior LT starter capable of lowering wine pH by ~0.5 […]

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Use of ultrasounds to accelerate aging on lees of red wines

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions. The main drawback is that the yeast autolysis developed during AOL is […]

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Color stabilization properties of oenological tannins

The use of oenological tannins is authorized for many years by the OIV and advised for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins interactions to produce deeply colored wines with great color stability during aging. Consequently, the aim of this work, was to verify/confirm the effectiveness of oenological tannins […]

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Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

The work was aimed at comparing some analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool to choose the best suited product for each purpose. Seven tannins with […]

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Impact of chitosan treatment on the physico-chemical features of a sangiovese red wine

Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this subject, this work focused on changes in color, phenolic […]

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Effect of Candida zemplinina oak chips biofilm on wine aroma profile

Candida zemplinina (synonym Starmerella bacillaris) is frequently isolated in grape must in different vitivinicultural areas. The enological significance of C. zemplinina strains used in combination with S. cerevisiae has been demonstrated, being wines produced by the above-mixed starter, characterized by higher amounts of glycerol and esters. The ability of this species to compete in a harsh environment such as wine is […]

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Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps. However, this process is not free from possible collateral effects able to produce off-flavors, wine quality loss and human health problems. In warm viticulture […]

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Adaptation of Lactobacilli towards low ph and SO2 to develop MLF in base musts for sparkling wines

In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF. However, people’s interest in other species […]

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